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October is National Pasta Month and that means that it is time for some pasta! Pasta Fits into a healthy diet, a busy lifestyle, and a tight budget; it is super versatile and always fun to work with! This shrimp linguine is inspired by one of my favourite Greek dishes, shrimp saganaki, where shrimp is cooked in tasty tomato and feta sauce and it works really well as a pasta dish! If you are looking for a quick and easy weeknight meal this recipe fits the bill literally only taking as long to make as it takes to boil the water and to cook the pasta. When in season, fresh tomatoes, dill and parsley really make this dish sing but otherwise pantry staples, canned diced tomatoes and dried herbs, also work well so you can enjoy this tasty pasta all year round. No matter how you cut it, this shrimp linguine in tomato and feta sauce, aka shrimp saganaki linguine, is a great way to celebrate National Pasta Month and it is sure to make a regular appearance in your meal rotation!

Do you have a favourite pasta recipe? Share it with the National Pasta Association for the chance to win their Pasta Presto Recipe Contest with a $1500 prize!

directions

Bring water to a boil in a large pot and cook the pasta as directed on package.

Meanwhile, heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.

Add the garlic and chili pepper flakes and cook until fragrant, about 1 minute.

Add the wine and simmer for a few minutes.

Add the tomatoes and oregano and simmer until the sauce thickens, about 10 minutes

Add the shrimp and and simmer until cooked, about 2-4 minutes.

Mix in the feta, dill and parsley, season with salt and pepper and serve over the linguine.

Option: Add a splash of ouzo or other anise liqueur along with the tomatoes or 1/2 teaspoon ground fennel seeds with the garlic and chili pepper flakes for a hint of the exotic.Option: Use 1 teaspoon dried dill instead of fresh and add to the sauce along with the oregano.Tip: Serve with crusty bread to sop up any and all leftover sauce.

One pound of shrimp? Are we talking whole shrimp or just tails? There is absolutely NO comparison between a frozen, dehydrated shell off tail and a fresh whole shrimp. I spend a great deal of time in Asia and shrimp for the most part are prepared whole and fresh (just about every supermarket has at least two species and two sizes of each, some, 4 species and 4 to 6 sizes...my favourite is Tiger prawns, 26 to 30 count for my pasta dishes) In this dish if possible you could boil whole shrimp in very salt water for 3.5 to 4 minutes max or butterfly the tail and pan fry, either way the tast is 10,000% better than the cheap frozen white shrimp people would use in this dish and you can put the shrimp over the pasta and then the sauce over both. The tail shell can be removed very easily after cooking and if you try, you will not go back to the freezer!

Equator: Living in Toronto it is almost impossible to get fresh shrimp or fish or any other seafood for that matter. Most of it has been frozen at some point for transit from the coast. I always go for the shrimp that are still in the shell and if I do not use the shells in the dish that I am making I save them in the freezer to use later in things like shrimp stock. I usually go for tiger shrimp at 20-25 count.

YUM YUM YUM! My husband and I made this tonight and it was awesome. All the flavors meld and blend so nicely together. We did use a pound and half of shrimp, used fresh dill but not fresh parsley. It's definitely one we will be making again. It's going into our book of tried and true favorites. Eight ounces of linguine wasn't enough though, probably would need more like 12 ounces because the ratio wasn't exact. We had enough for at least 4 more ounces of pasta left over and that's with plenty of this tasty goodness spread over our pasta. Maybe some of that was the extra shrimp? We served this with some steamed fresh asparagus lightly buttered. It's a relatively low fat and healthy dish. This would be a wonderful dish for having company over for dinner. But we're not waiting for company to come over before we make this again. LOVE IT! LOVE IT! LOVE IT!

Kevin I've made this twice so far for my family and it's a big big hit! I didn't change a thing except I added a little bit more shrimp. LOVE LOVE LOVE it! Family agrees this is now a FAVORITE dish which I will be making again and again. Thanks for posting it!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.